Primal Spicy Cinnamon Chocolate Fudge

A friend once brought this fudge to a Christmas exchange I host and it was soo good! I made a few tweaks to a very basic, easy recipe to make it more Paleo friendly. Even though I make it with less sugar, it’s still a pretty sweet treat, but the complexity of the cinnamon and cayenne gives it an interesting and delicious flavor!

Start by making homemade sweetened condensed coconut milk — follow the directions of this Detoxinista recipe. It takes about an hour, but it is easy and vastly reduces the sugar content. Regular sweetened condensed milk has ~220 grams of sugar per can (!!!), this version cuts the sugar to ~70 grams.

Grease the bottom and sides of an 8 by 8-inch baking pan OR line the pan with a sheet of parchment paper, large enough that extra paper overhangs on all sides.

Use a double-boiler, or create your own by putting a glass or stainless steel bowl over a saucepan of barely simmering water.

First, combine the condensed milk, cinnamon, cayenne and vanilla in the top of the double boiler (or the top bowl over the heated water).

Then, add the chocolate and butter. Stir until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes.

Using a spatula, scrape the mixture into the prepared pan and smooth the top.

Sprinkle with sea salt, then refrigerate for at least 2 hours until firm. Tip: place pan in the top back of the fridge where it tends to be coldest.

Using a sharp knife, cut the fudge into 1 inch pieces. Store in an air tight container in the fridge or freezer.